Fried rice gets a bad reputation for being to greasy, carb-y and lacking in veggies, but when you make your own quick version at home, it can become a healthy, veggie-loaded meatless meal! This recipe was developed by Alexandra Shytsman of The New Baguette and is featured in her free Weeknight Cooking E-book.
1 tablespoon plus 1 teaspoon coconut oil OR cold-pressed organic canola oil
1 teaspoon toasted sesame oil
2 medium garlic cloves, minced
1 tablespoon minced ginger
Pinch of hot red pepper flakes
1 medium yellow onion, cut into small dice
1 large carrot, peeled and cut into small dice
1 bell pepper, cut into small dice
1 cup frozen edamame OR peas
3 cups cooked brown rice, cold from the fridge*
3 tablespoons soy sauce, divided
2 tablespoons toasted sesame seeds
2 scallions, chopped
Heat coconut and sesame oils in a wok or large non-stick skillet over high heat. Add garlic, ginger and pepper flakes, and cook for 1 minute.
Add onion, carrot and pepper and cook until vegetables are just starting to brown, about 3 minutes, tossing occasionally. Mix in edamame or peas and cook for another minute.
Add rice and stir to incorporate evenly. Cook until rice is heated through and starting to brown, 2-3 minutes, stirring occasionally.
In a small bowl, beat the egg with 1 tablespoon soy sauce. Push the rice mixture to one side of the skillet and pour beaten egg onto opposite side. Stir the egg continuously until it is scrambled. Season rice mixture with remaining 2 tablespoons soy sauce, and toss everything in the skillet together to combine evenly.
Garnish with sesame seeds and scallions.
*To cook perfectly fluffy brown rice, bring 2 cups of water to a boil in a small pot, and season with ¼ teaspoon salt. Turn heat down to low, add 1 cup of rice, cover tightly with a lid, and simmer until all water is absorbed, 15-20 minutes – do not stir rice while cooking. Turn heat off and let rice stand covered for another 10 minutes to steam. Fluff with a fork before serving/using.